How to make fruity curried chicken/ fruity curry chicken recipe/ easy fruity chicken curry

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + cornstarch

Light coconut milk reduces calories while maintaining creaminess.

dried apricots

🥗Healthier: fresh apricots

💰Cheaper: raisins

Fresh apricots are lower in calories, while raisins are often less expensive.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats, while sunflower seeds are a budget-friendly option.

Warm enough oil in a pan to brown the chicken drumsticks over high to medium heat.

Rub the chicken drumsticks with lemon juice before placing them in the pan.

Brown the chicken on all sides, then remove from the pan.

Add chopped onion and sliced frozen peppers to the pan, cooking until soft over medium heat.

Add crushed ginger and fresh garlic to the pan, stirring to combine.

Stir in hot curry powder and ground turmeric, cooking for a couple of minutes.

Add pineapple chunks and their juice to the pan, stirring to combine.

Pour in coconut milk and season with salt and ground black pepper.

Increase heat until the mixture starts to simmer, then return the chicken to the pot, ensuring it is fully immersed in the sauce.

Let the chicken simmer without a lid until fully cooked and the sauce reduces, checking halfway through to see the sauce consistency.

After 40 minutes, remove the chicken to check the sauce consistency and adjust seasoning with more salt if needed.

Turn up the heat to thicken the sauce, then return the chicken pieces to the pot.

In a small saucepan, warm half a tin of pre-cooked kidney beans over low heat, adding hot pepper sauce and seasoning with salt.

Add the spicy kidney beans to the sauce before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens